There are 3 parts to this recipe (a) the souffle (b) tomato sauce (c) salad
(a) The soufflé
Source : http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10556367
1. I left out the parsley and I forgot to add salt and pepper but that’s OK, the cheese has enough flavour to make up for this.
2. I used thyme and sage as herbs to flavour the soufflé. To incorporate them, I heated the milk on the lowest setting with sage and thyme for 15-20 minutes allowing the flavours to infuse. It was this milk that I then used to make the white sauce.
3. I have included images of the process of soufflé making in the collage below. When I added the milk to the butter-flour mixture it went really thick and I panicked as I’d never made soufflé before. It got worse when I added the cheese and then the egg yolks (Pictures 5,6,7). However, the addition of soft peaked egg whites fixes it all up (Picture 9). Yay! Trust me when I say it tasted amazing – a very forgiving recipe I concluded!
4. Once the soufflés have cooled, they deflate (Picture 13). At this point, ease them out of their ramekins and place them in a larger baking dish upturned (Picture 14)
5. The recipe makes exactly enough batter for 2 soufflés so follow it to a tee if that’ s all you want. Most other recipes I found seemed to be for 6-8 servings which I wasn’t interested in.
(b) The tomato sauce
Source : Inspired by http://www.addictedtoveggies.com/2012/09/cherry-tomato-cream-sauce-nut-free.html
My partner and I are both not huge fans of cream and I thought I’d give the creamy sauce a bit more flavour before baking the soufflé for the second time. I got the idea from the recipe link above but my recipe was as follows.
1 punnet cherry tomatoes
2 cloves of garlic with skin
100 ml cream
2 tsp ground pepper
1/2 level tsp of salt
1 level tsp of sugar
1. Roast the tomatoes and garlic at 180ºC until the skins of the tomatoes crack and they start oozing out juices. Discard the garlic.
2. In a small saucepan, add the tomatoes, cream and spices and cook until the tomatoes go mushy and the flavours blend into the sauce. You want it to taste a bit sweet as the soufflé will be on the salty side.
3. Sprinkle freshly grated parmesan over the upturned and cooled soufflés and bake for 15-20 minutes at 150ºC until the tops are golden brown.
4. Serve with the apple and walnut salad (Pictures 15 & 16).
5. It is a rich and decadent main so take your time…..
(c) Apple, walnut and rocket salad
1. I used rocket leaves only
2. I used a golden delicious apple instead of a red apple
3. I toasted the walnuts slightly in a pan on dry heat
4. I tossed the apples in a bit of melted Manuka honey to give them a bit of flavour and to ensure that they didn’t turn brown.
5. I left out the chives.
6. I used balsamic vinegar instead of red wine vinegar.
Blue cheese soufflé method